1/2 cup warm water
2 tablespoons active dry yeast
2/3 cup warm milk
2 large eggs, beaten
1 1/2 cups pureed pumpkin
2 tablespoons vegetable oil
6 1/2 cups (ish) all-purpose flour
1/2 cup brown sugar
2 teaspoons salt
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1) Combine the yeast in with the warm water and brown sugar. Let the mixture sit until the yeast is foamy.
2) In the meantime, mix the eggs, milk, vegetable oil, pumpkin, salt, ginger, and nutmeg. Fold in the yeast mixture.
3) Add flour until the dough is no longer sticky and you can easily knead it.
4) Place the dough in a warm place and let it rise for an hour or until it doubles. Sarah Tip: If you don't have a warm spot to keep your dough, set your oven to 200 degrees while you mix the dough. Put the dough in an oven safe glass dish and put it in the oven. Make sure you turn the oven off while you let the dough rise. And then go watch an episode of Biggest Loser. This is essential to the flavor of this bread. And it will keep you from eating all of it once it is out of the oven.
5) After the dough has risen, give it the ole karate chop (this is my favorite part). This is where two paths diverge in a yellow, pumpkin-ey wood. You can form loaves (all told I got three loaves of bread from this batch) and rolls. Or you can make the awesomeness that is Pumpkin Cinnamon Swirl Bread. Separate a loaf sized piece of dough. Go dust off your rolling pin (its the Christmas season, time to give that baby a workout). Roll the dough out on a flour surface. Keep the width of the dough at the length of your loaf pan. Your dough should be roughly an inch thick. Spread a very thin layer of butter over the dough (although you could probably leave this out) and then a healthy layer of cinnamon. If you're a cinnamon fiend like I am, the more the better. Now you are ready to roll the dough up and plop her in your greased loaf pan. Let the loaves rise for 30-45 minutes.
6) Cook for about 30 minutes, or until it is golden brown.
Slice 'er up and chow down (ok, maybe this is my favorite part). I also think this bread would be phenomenal as french toast. Try it and let me know!